My daughter found and adapted the Tartaflette recipe in Hugh Fearnley-Whittingstall’s book, The River Cottage Cookbook. She simply doubled it and added some hamburger. My husband called it a “really good version of scalloped potatoes!”
I’m sharing it today because I want you to keep it in mind for your Christmas leftovers, or leftovers from any big meal. Boil up a pot of potatoes if you don’t have leftover potato chunks. For the meat, use whatever is leftover, be it turkey, ham, lamb, beef, goose or what not.
A note on batch size: As written, this recipe makes a lot. We make two of these 11″ square casserole dishes. We eat one and reheat the other the next day for dinner. (I love batch cooking!) You can easily halve it to make less.
Adapted from the Tartaflette in The River Cottage Cookbook by Hugh Fearnley-Whittingstall. Use with any meat or sausage, even leftovers!
- enough butter for frying
- 8 slices bacon
- 2 onions, sliced
- 5 pounds parboiled or leftover potatoes, sliced
- 2 pounds ground beef or venison
- approximately 2 cups heavy whipping cream
- whatever cheese you have on hand, sliced (we used cheddar)
Serves 8. Recipe can be halved.
Parboil potatoes about an hour before you need them, and immerse them in cold water. Replace the water every so often so it stays cold. You can also use leftover, refrigerated potatoes instead of parboiled ones.
Preheat the oven to 375 degrees Fahrenheit.
Start the beef browning. Season to taste with salt, pepper, and garlic when done. Slice the bacon and fry it over medium heat with plenty of butter. When it is slightly crisp, add the sliced onions and cook them gently until they are soft and sweet.
Slice the potatoes into good-size chunks and add them to the bacon and onions. Cook for a few minutes, until the potatoes are just browned and the onions are slightly caramelized. Season to taste with salt, pepper, and garlic. Add the browned beef. Now transfer to two large ovenproof dishes, distribute the whipping cream evenly over each dish, and cover with slices of cheese. Bake until the cream is bubbling and the cheese is melted (15 to 20 minutes or so). Serve while still hot!
Note: You may have to use two pans when you add the potatoes to the bacon and onion mixture. Just warm up another pan with butter, halve the bacon and onions and add them to the new pan, and divvy up the potatoes equally between the two pans.
Hope you enjoy! How do you use up leftovers? Feel free to share links to recipes!
This recipe is gluten-free and we’ve got a lot more in our allergy-free cooking class! Click here to learn more about allergy-free cooking.
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